Pan Seared Salmon With Tomato Apricot Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

PAN SEARED SALMON



Pan Seared Salmon image

How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 7

4 (6- to 8-ounce) salmon fillets (skin on)
1/2 teaspoon kosher salt (plus a few extra pinches)
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
1 lemon (cut into wedges)
Chopped fresh parsley (or basil, or dill, optional for serving)

Steps:

  • Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
  • Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
  • Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
  • Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
  • Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
  • With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
  • Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g

PAN-SEARED SALMON WITH TOMATO APRICOT RELISH



Pan-Seared Salmon with Tomato Apricot Relish image

An easy 10 minute recipe for a fresh, delicious Tomato Apricot Relish. Serve this relish over Pan-Seared Salmon, grilled chicken breast, or as bruschetta on crusty bread! However you decide to eat it, this tomato apricot relish will bring all the flavors of summer right into your kitchen.

Provided by Kate

Categories     Dinner

Time 10m

Number Of Ingredients 11

1 cup grape or cherry tomatoes
3 small apricots ((or 2 large ones))
3 red radishes
2 scallions
2 tablespoons parsley leaves
2 tablespoons mint leaves
1 small garlic clove (, minced or grated)
1 tablespoon olive oil
1/4 - 1/2 teaspoon salt
black pepper to taste
4 small salmon fillets

Steps:

  • Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
  • Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
  • In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.

Nutrition Facts : Calories 296 kcal, Carbohydrate 5 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 81 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SALMON AND TOMATOES IN FOIL



Salmon and Tomatoes in Foil image

Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
Salt and pepper
16 basil leaves

Steps:

  • For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  • When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  • Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram

PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH



Pan- Seared Salmon With Fresh Tomato-Basil Relish image

Make it in Minutes: 8 pts Orzo pasta, lightly drizzled with extra-virgin olive oil and cracked black pepper, makes fitting accompaniment for this dish.

Provided by Psugrl

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 tomatoes, seeded and chopped
1/4 cup fresh basil, thinly sliced
1 small garlic clove, minced
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
2 (6 ounce) salmon fillets
1/4 teaspoon ground cumin
1/2 teaspoon olive oil

Steps:

  • Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
  • Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
  • Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

Nutrition Facts : Calories 232.7, Fat 7.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 992, Carbohydrate 5.8, Fiber 1.8, Sugar 3.3, Protein 35

More about "pan seared salmon with tomato apricot relish recipes"

PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE
pan-roasted-salmon-with-tomato-vinaigrette image
Web Dec 6, 2013 Directions Preheat the oven to 425°F. In a bowl, toss the tomatoes with the shallot, capers, vinegar, and 1/2 teaspoon of salt. In a …
From foodandwine.com
5/5
Category Dinner
Author Ted Allen
Total Time 30 mins
  • Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
  • Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.


PAN SEARED SALMON WITH GARLIC BUTTER - DINNER AT THE ZOO
pan-seared-salmon-with-garlic-butter-dinner-at-the-zoo image
Web May 27, 2019 Remove the salmon from the pan. Add the butter to the pan and melt. Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste. Place the …
From dinneratthezoo.com


CRISPY PAN-SEARED SALMON FILLETS RECIPE - SERIOUS EATS
crispy-pan-seared-salmon-fillets-recipe-serious-eats image
Web Feb 17, 2023 4 skin-on salmon fillets, about 6 ounces (170g) each Kosher salt and freshly ground black pepper 2 tablespoons (30ml) vegetable, canola, or light olive oil Directions Press salmon fillets between paper …
From seriouseats.com


SEARED SALMON WITH TOMATOES RECIPE - GREAT BRITISH CHEFS
seared-salmon-with-tomatoes-recipe-great-british-chefs image
Web To prepare the salmon, divide the fillet into 4 equally-weighted portions and place skin-side down onto clean kitchen towel or J-cloth until ready to pan-fry. 500g of salmon fillet, trimmed weight. 7. Place a large frying pan …
From greatbritishchefs.com


PAN SEARED SALMON FILLET WITH TOMATOES RECIPE
pan-seared-salmon-fillet-with-tomatoes image
Web Feb 13, 2023 24 oz salmon fillet, (4 pieces, 6-ounce each) 2 cups grape tomatoes 2 cups cherry tomatoes 4 tbsp olive oil 4 tbsp dry white wine 2 tbsp lemon juice, set aside 1 tbsp for the tomatoes 2½ tsp salt, set aside …
From recipes.net


PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE - CAFE …
pan-seared-salmon-with-lemon-garlic-butter-sauce-cafe image
Web Mar 13, 2017 Season all over with salt and pepper. Squeeze lemon juice over each fillet. Heat oil in a large non-stick pan or skillet over medium-high heat until hot. Sear salmon flesh side down, pressing them lightly so the …
From cafedelites.com


PAN-SEARED SALMON WITH ZESTY TOMATO-ONION RELISH
pan-seared-salmon-with-zesty-tomato-onion-relish image
Web 5. Place the remaining 1 tablespoon of oil into the pan, add onions, garlic, and salt; cook for about 3 minutes, or until onions have softened. 6. Reduce heat, add pepper flakes, and sauté for another minute. Return salmon to …
From 2sistersrecipes.com


PAN-SEARED SALMON RECIPE - ONE HANGRY MAMA
pan-seared-salmon-recipe-one-hangry-mama image
Web Feb 10, 2021 Instructions. Rinse and thoroughly dry salmon filets. Season both sides with garlic powder, salt, and pepper. Heat medium-sized pan over medium heat for one minute. Add oil and heat another minute or …
From onehangrymama.com


SALMON WITH BROWN-BUTTER TOMATO RELISH RECIPE
salmon-with-brown-butter-tomato-relish image
Web Return pan used to cook salmon to medium-high heat. Add butter and let melt. Once melted, continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Add 1/2 tsp. olive oil, tomatoes, garlic, …
From homechef.com


SALMON IN CREAMY SUN DRIED TOMATO SAUCE - CREME …
salmon-in-creamy-sun-dried-tomato-sauce-creme image
Web Jul 14, 2019 Transfer to a plate and cover to keep warm. Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring …
From lecremedelacrumb.com


RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF

From onceuponachef.com
Cuisine American
Total Time 15 mins
Category Dinner
Published Feb 7, 2018


PAN-SEARED SALMON WITH RELISH - 2 SISTERS RECIPES BY ANNA AND LIZ
Web Easy Directions… (*full recipe card below!) 1. Pan-sear the salmon with seasonings for a few minutes. 2. Remove the salmon and set it aside. Add the chopped onion and garlic, …
From 2sistersrecipes.com


TUSCAN GARLIC SALMON RECIPE – HEALTHY SALMON RECIPE — EATWELL101
Web Feb 3, 2023 Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine). Cook on medium heat for about 3 – 5 minutes …
From eatwell101.com


EASY PAN-FRIED SALMON RECIPE | TASTE OF HOME
Web May 9, 2023 Step 2: Heat the pan. TMB Studio. Heat oil in large skillet over medium-high heat. When the pan is hot and the oil shimmers, add salmon skin side up and cook 4 …
From tasteofhome.com


PAN SEARED SALMON RECIPE - WHOLESOME YUM
Web Jul 6, 2021 Sear salmon. Place skin side of salmon downthe in the pan, in a single layer. Press down lightly with a fish spatula to prevent curling. Sear until salmon is mostly (80 …
From wholesomeyum.com


PAN-SEARED SALMON WITH TOMATO-BASIL SAUCE - FOXY FOLKSY
Web Instructions. Season salmon with salt and pepper. In a pan over medium heat, melt butter until it becomes bubbly. Add salmon fillet and brown both sides making sure that fish is …
From foxyfolksy.com


RECIPE FOR PAN SEARED SALMON WITH TOMATO-CAPER RELISH {GLUTEN-FREE}
Web May 10, 2011 While the pan is heating, season the salmon with salt and pepper, and rub the remaining 1 tablespoon of oil over all of the filets. Place on the hot pan. Cook for 4 …
From theperfectpantry.com


PAN-SEARED SALMON WITH TOMATO APRICOT RELISH - PINTEREST
Web Serve this relish over pan-seared salmon, grilled chicken breast, or as bruschetta! Mar 7, 2023 - An easy 10 minute recipe for a fresh, delicious Tomato Apricot Relish. Pinterest
From pinterest.co.uk


PAN-SEARED SALMON WITH LEMON BUTTER (VIDEO)
Web Feb 19, 2021 Instructions. Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice. Heat a …
From natashaskitchen.com


Related Search